Polish Raspberry Crumble Cake {Ciasto z Malinami i Kruszonką}
Warm weather is coming and seasonal fruits are starting to flood the markets. One that I saw first: raspberries! They are a lot sweeter here in the U.S. than back home, where they’re a bit more sour and juicy. Both very tasty. This soft and fragile fruit tastes the best picked right off the bush. My grandma’s neighbor had a humongous bush behind the house. To get to my grandma’s garden I had to pass it via a narrow path. I did not pick any off 😉 (when they were looking), but it wasn’t technically stealing, because the branches were sticking outside the fence, and that’s common property. The red juice from the tender and juicy raspberry all over my fingers, in addition to a few pricks from the thorny branches provided irrefutable evidence of the fact that I could not walk by without picking a few off. Yet, it was not a reason enough to stop me, even if I knew I’d get talked to.
I can’t pick raspberries off a bush any more, but I can buy as much as I want at a market when they’re in season. In Poland, they are in full swing towards the end of July and in August. They are high in vitamin C and make a great summer snack for kids (and adults) as is, are great addition to ice-cream, are tasty sweetened a bit in a form of a jam or a nice topping to a simple cake, which is what I’m doing today.
This quick raspberry cake is a simple mixture of flour, sugar, butter and eggs and makes a soft and slightly sweet dessert, topped with fresh fruit and sweet crumble. It is not overly sweet, but balanced with the sweetness of the fruit and buttery crumble of the topping. It can be eaten on its own, or with a side of ice-cream, or even a thin layer of butter. Delicious!
You’ll see many varieties of such cakes and breads in Poland during the summer, as the fruits are plenty. Feel free to substitute with any fruit you may have or like, blueberries, strawberries or blackberries would do. Just make sure to check the center of the cake for doneness.
Polish Raspberry Crumble Cake {Ciasto Malinowe z Kruszonką}
Ingredients
- 8 oz / 225 g of butter at room temperature
- ½ c / 100 g of granulated sugar
- 4 whole eggs
- 1 ½ c / 190 g of all-purpose flour
- ⅓ c / 40 g of potato flour (or corn starch)
- 2 tsp of baking powder
- Pinch of salt
- 12 oz / 350 g of fresh raspberries
- CRUMBLE TOPPING:
- 2 oz / 55 g of cold butter
- ½ c / 60 g of all-purpose flour
- ⅓ c / 40 g of powdered sugar
Instructions
Preheat oven to 350°F / 180°C. Beat butter on high until fluffy (2-3 minutes), add sugar and beat for an additional 3 minutes. Add eggs one by one and keep beating.
Mix flours, baking powder, and salt and add to butter-egg mixture by spoonfuls. Mix until smooth batter forms.
Line a 9 x 9 inch / 23 x 23 centimeter pan with parchment paper and transfer batter to the pan. Top with raspberries.
Cut up cold butter and place in a medium mixing bowl with flour and sugar. Massage with your fingers until small curds form (similar in size to cottage cheese). Top raspberries with crumble topping. Bake for about 50-55 minutes, until golden brown on top.
Notes
If you like a thinner cake, bake in a larger pan (11 x 9 inches / 28 x 23 centimeters) but shorten the baking time to about 40-45 min.
Make this sweet delight and let me know how it turned out in comments below!
Smacznego!
Anna
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This sounds great! We have raspberry bushes and I look forward to trying this recipe next Summer.
This cake is so delicious! The tart raspberries contrasting with the soft, not too sweet cake that melts in your mouth. My 13 year old son made it and it turned out amazing!
This is now our favorite treat, will make it again.
Thank you Anna for this treat,
Marta
I enjoy your show, Anna.
Do you use salted or sweet (unsalted) butter in this recipe, please?
Carol
Hello, I made this last night and it was wonderful! Combined raspberries with blackberries. I didn’t think it was going to fill a 9×13 pan but it worked great.
Thank you!
Patty
I made this and I found the cake to be very dense, firm and heavy. Oven temp was at 350 and confirmed with an external oven thermometer. I set initial time to 50 min and crumbles were not brown I had to add a10 minute increment 2 times for a total of 70 minutes.. I used corn starch because potato flour was not available. The batter was quite dense not runny like most cake batter. Any suggestions on what corrections I need to do.
Dziękuję Anna. This is absolutely wonderful. Though I replaced corn starch with tapioca starch (the only thing available in the fridge). Got a few questions though.
1. The eggs, should they be in room temp or cold?
2. My crumble didn’t have the cottage cheese like texture, it formed into a big lump, does it mean more flour?